Easy Roasted Butternut Squash Soup

This Easy Roasted Butternut Squash Soup is a velvety, comforting dish made with roasted squash that is ideal for cozy chilly nights. Naturally sweet, warmly spiced, and simple to prepare, it brings the best flavors of the season together in one bowl.

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The preparation involves roasting the squash to enhance its depth of flavor before simmering it with aromatic vegetables like carrots, celery, and onions. The addition of warm spices like cinnamon and nutmeg ensures a comforting finish that fills the kitchen with a wonderful aroma.

Ingredients

• Vegetables: 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed; 1 medium yellow onion, chopped; 2 garlic cloves, peeled; 1 medium carrot, peeled and chopped; 1 stalk celery, chopped.
• Oils & Dairy: 2 tbsp olive oil; 2 tbsp unsalted butter (optional, for richness).
• Liquids: 4 cups vegetable broth (low sodium preferred).
• Spices & Seasonings: 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp ground black pepper; 1 tsp kosher salt (or to taste).
• Garnishes (optional): 1/4 cup heavy cream or coconut milk; Toasted pumpkin seeds; Fresh thyme leaves.

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet. Roast for 25–30 minutes, until tender and caramelized at the edges.

Step 3

While squash roasts, heat remaining olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery; cook for 5–7 minutes until softened. Add garlic and cook 1 minute more.

Step 4

Add roasted butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10–15 minutes.

Step 5

Use an immersion blender to puree the soup until smooth (or carefully blend in batches in a countertop blender).

Step 6

Taste and adjust seasoning as needed.

Step 7

Serve hot, drizzled with cream or coconut milk and sprinkled with pumpkin seeds and fresh thyme, if desired.

Zusatztipps für die Zubereitung

To prepare this soup effectively, you will need a baking sheet, a large pot, an immersion blender or countertop blender, a chef's knife, and a cutting board. Please note that this dish contains dairy if using butter or cream. Always check labels on store-bought broth and cream for potential allergens. Nutritionally, each serving provides 170 calories, 7g of fat, 27g of carbohydrates, and 2g of protein.

Varianten und Anpassungen

For a completely vegan soup, use only olive oil for sautéing and substitute coconut milk for the heavy cream garnish. If you enjoy a bit of heat, consider adding a pinch of cayenne pepper during the simmering stage for a spicy kick.

Serviervorschläge

Serve this soup piping hot in rustic bowls. For a more substantial meal, serve with a side of crusty bread. Garnish with toasted pumpkin seeds and fresh thyme leaves to add texture and a pop of herbal flavor.

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Whether enjoyed as a starter or a main course, this Easy Roasted Butternut Squash Soup is a reliable recipe for bringing warmth and comfort to your table during the colder months.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply omit the butter and use only olive oil for cooking. Replace heavy cream with coconut milk for garnish, or skip it entirely for a lighter version.

→ How do I store leftover butternut squash soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Absolutely. Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I serve with butternut squash soup?

Pair it with crusty bread, a fresh green salad, or grilled cheese sandwiches for a complete meal. Topped with croutons or toasted seeds adds nice texture contrast.

→ How can I make the soup thicker or thinner?

For thicker soup, use less broth or add an extra potato during cooking. To thin it out, simply stir in more vegetable broth until you reach your desired consistency.

→ Do I have to roast the butternut squash?

Roasting adds depth and caramelized sweetness, but you can skip it and simmer the raw cubed squash directly in the broth. It will take about 20-25 minutes to become tender.